After spending time in Vegas with my favorite French chef, Mr. Joel Robuchon, I was able to procure another fantastic recipe from him. Today I present Veal with Vegetable Pasta in Pesto Sauce, a slightly more time-consuming dish perfect to wow discerning guests. 

Base
1 (thick) veal chop
1 head of garlic
1 branch of fresh thyme
Chest and bones of veal for stock
1 onion
1 carrot
1 ½ oz. of butter
Sea Salt
Ground Pepper

Vegetable Taglierini
1 lb. of flour
6 ½ oz. of whole eggs
2 ½ oz. of water
Salt

2 zucchini
2 carrots
3 oz. of basil
Juice of 1 lemon
1 clove of garlic

To make the base: 

Roast veal chop with garlic and thyme, sprinkling with butter to keep marrow lightly pink.

In a roasting plate, add the chest and veal bones, cut in small pieces and brown in the oven. When bones are ¾ browned, add one onion and one carrot and finish browning in oven. Degrease with water and cook slowly for one hour. Strain the veal gravy then transfer to medium pot and cook over medium heat until reduced. Before serving add a little bit of leftover veal fat to gravy.

To make the taglierinis:

Mix the flour, eggs, water, and salt in a small bowl. Keep cold for one hour and put dough through pasta machine.

Cut zucchini and carrots in fine strips. Put vegetable strips through pasta machine to create long thin strips.

Blanch basil leaves for one minute and then dry well. Mix basil in blender to obtain a fine puree. Mince garlic.

Cook pasta in salty water for 2 minutes and add vegetables. Cook for one minute.

Mix all and toss pasta with basil puree, olive oil, minced garlic ,and lemon juice.

Place pasta and thin slice of veal on plate. Drizzle meat with veal juice followed by pinch of salt and pepper.